Archive for the ‘Pizza’ Category
Grover’s Grill and Bar, at 412 Northwest Highway in Fox River Grove, IL, sits across the highway from the FRG Metra station. It’s been Grover’s for maybe 3 years. I think it was a Mexican restaurant before that, I had never been in there.
They did some remodeling before opening, took out a couple walls, added a game room, video slots, and a raft of wall-mounted big screen TVs to catch your favorite game.
The menu includes all the Chicago-area favorites: thin crust pizza, cheese cruds, sliders, nachos, tacos, Italian beef and other sandwich favorites, soups, wraps and salads. An extensive selection of custom ‘burgers’ is available as well. Choose from a beef, turkey, chicken breast, tenders or veggie patty, and graze on one of their signature configurations like “The Norge” (bacon, blue cheese and frizzled onions), “The Grover” (Pepper jack cheese, roasted pablanos, red onion and chipotle mayo on a pretzel bun).
Or build your own from a selection of a wide host of toppings.
Pizzas are available in 10, 12, 14, of 16 inch sizes, with an extensive list of ingredients you can choose for toppings, including many not available at most pizza places. Gluten free pies are available in one size, 11″.
I had the Norge burger and it was WAY above my expectations. The amply-sized angus beef patty had great flavor and texture, and the toppings were all fresh and plentiful. It was accompanied by fresh cut fries, also great. Affable, courteous service, too. I’d do it again. I will do it again.
Grover’s is open til midnight Sunday thru Thursday, and til 2AM Friday and Saturday. And they deliver in the area. www.groversgrillandbar.com
“Exceeds Expectations,” the package of Emil’s Pizza boasts. And you know what? It did, for me. And I was surprised that it did. Making “Real Good Pizza Since 1961,” Emil’s is based in Watertown, WI, and must be another one of those Upper Midwest pizzas that got its launch as a local mom and pop selling frozen pies to bars. (I’m guessing).
I picked up the traditional thin crust sausage pie, which weighs in at 21.6 oz (Now 20% larger!). It was $6.99 at one of my local grocers, which puts it in the “medium value” range for frozen pizzas.
After taking it out of the package, I was immediately leery of the diced approach to the cheese, figuring it would not be adequate to cover the pie. I also noted that there was an ample quantity of sausage, but the pieces were relatively small.
Well, surprise! It did exceed my expectations, and I’d buy it again. It’s a good crisp version of the thin crust, the Wisconsin cheese melted and covered nicely, the sauce did not have an intrusive flavor and the sausage was fine.
Good job, Emil’s!
Emils Frozen Pizza Review
I’ve been in a Pizza Hut maybe three times in the past ten years, once in a small town in Western Kansas, the place was filthy, the pizza worse. I liked Pizza Huts in China, tho, it was before the Chinese became amenable to liking “cheese” and the menus said the pies had “melted topping.” Selections were ample and the salad bar (which the Chinese adored) was always well stocked.
Went into a Godfather’s Pizza Buffet a few years ago, and that was dreadful. Pizza Ranch, a fast growing chain based out of Iowa, has so-so pizza, but drop dead fried chicken and a lot of other choices. And it’s a good value.
Round Table, based in California, has a pretty fair buffet.
But Pizza Hut? At least this one? Ugh.
They had six pizzas out, nothing exotic, either standard thin or thick crust. I went in because I thought it would give me the opportunity to sample some of the innovations they have been bragging about lately – stuffed crusts, added flavors, blah blah. But this operator was interested in minimizing costs and maximizing revenue, so choices were pretty basis. There was a single bin of plain spiral pasta and plain red sauce to accompany it. One bin of “dessert bread sticks.” No salad. No chicken. I expected wings, since Pizza Hut has that whole “Wing Street” thing going. Buffet price, without drink $6.99 plus tax and gratuity.
I had a slice of sausage, a slice of pepperoni, one with pork pellets, one with ‘everything’ and one with cheese. The plain cheese was the best, despite being drastically under-cooked. To me, Pizza Hut just doesn’t taste like much. It will always be in a three-way tie for pizza of last resort with Dominos and Caesar’s.
The joint was clean. The help was friendly. They seem to have some ‘regulars,’ at least based on overheard conversations.
It is next door to a KFC which was empty at high noon. No buffet there. KFC buffets are kind of hard to find, but they can be a real treat!
The basic menu is below, I notice they have “rebranded” their specialty pies as “Flavor recipes,” and I also see they no longer offer salads or other alternatives at all. But speaking of rebranding, remember about 5 years ago or so, they made a big hubbub about how they were going to become just “The Hut?” Whatever happened to that? It was about the same time Radio Shack announced they were going to start calling the stores just “The Shack,” but that ultimately changed into “The location permanently closed.”
(August 1, 2016) Most of the major frozen pizza manufacturers have been busy rolling out new variations of their products over the last couple years, apparently in an attempt to acquire more freezer frontage in the store, which hopefully translates into sales.
Tombstone, which started in Medford, WI, (map below) as a supplier of frozen pies to bars, grew into a substantial manufacturer before being sold off to Kraft, and then to Nestle.
One of their latest labels is the “Roadhouse” pizza, offering ‘double cheese,’ a crisp crust, and loads of toppings. I picked up the “Bring on the Meat” style, which is topped with Genoa salami, pepperoni, and sausage.
This might be OK as an addition to the value priced end of the frozen pizza spectrum, but unfortunately, it falls into the upper mid range, running about seven bucks at my WalMart.
The salami is a pure pork/beef product, but they’ve mucked up the pepperoni by adding chicken, who knows why. The sausage is more like a plain crumbled pork, with little to no seasoning.
The larger shreds of cheese (see unbaked pic below) are a welcome addition. While they are very few frozen pies that have slices of cheese instead of shreds, the larger the pieces the better the tactile experience, in my opinion. The crust is ok, not ultra thin, but crispy enough for my taste, but the sauce borders on horrid, like most frozen pies, you can easily imagine it coming out of a 55 gallon drum labeled industrial strength pizza sauce.
It also is flavorless, with no indication is was originally birthed by tomatoes.
I had a couple pieces and then my guests heard me say something no one has ever heard me say in my entire life: “I’m throwing the rest of this out, ok?” No one objected. If you’re a regular reader, you know I try and find something positive in every post. Unfortunately, this pizza is dreadful.
Tombstone Roadhouse Pizza Review
Tombstone Roadhouse Pizza Review
My best bud in college was from Rockford, Illinois, and we’d go down there on occasion; I returned with him a little later in life for his first (of 4) wedding, and when he relocated from Rockford to San Jose. He invited several of us to help with that move, unfortunately, he bought several cases of beer PRIOR to us helping, so you know how that went. Then he and I headed across country in his 240-Z testing its upper limits of MPH, and that tale has a number of anecdotes that don’t belong on a G-Rated website.
Back then, Rockford was really a blue collar, manufacturing town, producing heavy machinery, furniture, and even bombs for awhile. These days the largest cmployers are hospitals and government, tho twenty miles east, in Belvidere, IL there has been a huge Chrysler plant for a number of decades. Currently they are puking out some Jeep models.
During our visits, we used to hit a favorite dive bar of his, and I went in search of it during a recent drive through town. It’s still there, but no longer qualifies as a ‘dive,’ the menu is all chi-chi now and they even take reservations.
So I zipped around in search of a new dive bar, and found one on the south side of the city, “Opsahl’s Tavern.” It’s on the southern edge of the city, just a bit off US 20. I think it fits all the requisite definitions for a dive bar, no fancy interior, a crowd of regulars early in the morning, in a constant state of remodeling, bits and pieces to be installed sitting around.
But they have a very pretty menu (below) and are “famous for their burgers and pizza.” So I ordered a pizza. My usual, sausage, green olives, double cheese, thin crust. Double cheese was a mistake as they are very generous with the cheese in the first place. This is a pie with a lot of sauce, and it’s flavorful. Sausage chunks were a nice size, and the sliced olives were the “Sicilian style” (marinated and herb-y) that pizzeria supply houses sell, and I like a lot.
My pic of the pie is not as pretty as it was in real life — as I had a pizza catastrophe going out to the car – I dropped the box. Which tended to shift some of the toppings – drastically. I didn’t actually cry, but I could have. Anyway, it’s a great pizza. The local radio station apparently did a review, he wasn’t as enthused as I was, course I’m the expert, aren’t I? Check out Opsahl’s if you get to Rockford. Two locations now.
Opsahls Pizza Review
I have so much admiration for people who start a restaurant with just a concept in mind and build a business from the ground up. It’s a really tough, competitive segment – the best statistics available recently show 60% of new restaurants fail within the first three years. Any start-up is tough, I know, because I’ve been involved in dozens.
I have ten times the admiration for people who start a restaurant as an independent operation in a segment that is rapidly growing and has some tough competitors already in place.
Undaunted by that notion, the brothers Kwok created “Olive Theory Pizzeria” in the Chicago western suburb of Downers Grove. They had done their research, dined at a number of the established concept outlets and contemplated and investigated acquiring one of the franchise operations instead of going it alone.
In the end, they believed the restrictions of the franchisors would inhibit the Kwoks creating their vision of the restaurant – one where they could offer the highest quality ingredients, as well as menu items that wouldn’t be permitted under any of the franchise operating guidelines.
All that is fortunate for Chicago area diners in search of high quality “made on demand” wood fired pizza.
They call it “Olive Theory” as a reference to a tale from Greek mythology, wherein the olive tree, a most bountiful gift, was created in a contest to please the King. It’s the Kwok’s goal to offer bounty to the community, while maintaining an operation based on sustainability.
It’s quick and easy to order – grab a menu card (pictured below) at the counter and describe the pie you want or order one of the house specials. For a (low) flat price, you can have as many toppings as you like atop a cracker thin crust, cooked to order in minutes. One thing that differentiates Olive Theory from similar operations is the restaurants commitment to “fresh- prepared in store,” and the highest quality ingredients they can source locally. Outlets of chain operations aren’t allowed the flexibility to chase either of those ideals.
The dough for the crust is made in-house daily, allowed to rest and raise as proper dough requires. The classic tomato sauce is made from what many chefs consider the finest tomatoes in the world, San Marzanos from a particular region of Italy. If you’re in the mood for something other than red sauce, you have six other choices to contemplate. There are five cheeses available, a host of meat and vegetable toppings, as well as “finishing touches” like garlic or truffle oil.
Looking for something a little different, try Olive Theory’s version of a calzone, the “Pie-Sandwich,” your choice of pizza ingredients in a folded over version of their dough, and baked til golden brown. Salads and a daily soup are also on the menu.
The Kwok brothers had invited our party of four in for a tasting, and we had a diverse selection at the table, including the house special pies of “Buddha’s Karma,” “Titan’s Unleashed,” and “Goldbergs Big Five;” each of these pies have a special combination of ingredients that are nearly musical in the way they come together. Truly. I’m a fan of Italian sausage and pepperoni in nearly any form, but Olive Theory’s are spectacular to me.
In addition to being a great place to grab a quick lunch or dinner, dining there or taking it home, it occurred to me that it’s a wonderful destination for families – the pricing is such that it provides a wonderful family outing at a really great value, and the kids will love the “build your own” concept, knowing they aren’t going to have to eat around whatever ingredients dad usually insists on.
Families concerned about the quality of what they eat and where it comes from can also take comfort in the offerings. I feel the ambience/atmosphere is also conducive to families and groups, with large tables, good lighting, and soft background music.
Olive Theory has a selection of beer, soft drinks, and iced tea to go with your meal, as well as some really great dessert offerings, including fresh baked cookies, hot from the oven.
I asked when and where location # 2 will show up, and they just smiled. They did say “no” to locating it my garage, even tho I thought that would be an outstanding site. You need to go to Olive Theory!
They are located in Downers Grove in a small strip mall on the north side of Butterfield Road, at 1400A, just east of I-355, and are open from 11AM -10PM every day. If you’re nearby and want to pick up, you can even order online. Phone is 630-519-5152. Catering services available. Click on menus to enlarge!
Olive Theory Pizzeria Review
Now I’m gonna stop right there for a sec and say personally, I don’t think Chicago pizzas should be called “deep dish,” as that term has been hijacked by pizza makers all over the country and almost always describes a pie with a very thick crust – lots of bread under the usual toppings.
“Chicago-style pizzas”(which you shall refer to them from this day forward) are DEEP, yes, but not because of a thick bready crust. They are DEEP because they are cooked in a deep pan, and have a HIGH but THIN crust. The depth hides all the deliciousness stuffed in, in the “Chicago order,” crust cheese, meat, tomato sauce. That’s right, sauce on TOP. Are we clear?
There’s more than a couple guys who say they invented this concept. I go with the Ike Sewell version, who cooked up the first one at Pizzeria Uno in
downtown Chicago in the early 1940s. Let’s leave it at that. Ike’s pies were so popular that soon he created a sister restaurant (Pizzeria Due, natch) and started franchising, with the license for the first four going to a group of businessmen in Boston.
When Sewell died, the Boston group bought out the original restaurants, name and recipes, and set off a go-go growing a chain of restaurants that bore a limited resemblance to the originals; the chain is called Uno Pizzeria and Grill.
They stuck with the original pizza offering, but have a very extensive menu in addition, like nearly any fast casual restaurant these days. They are in about 20 states, find one here.
Although a bit spendy, the Uno frozen pizza is about as good as it gets in this segment. It bakes up well (about 40 minutes), has a nice crisp outer crust, fresh chopped tomatoes in the thick sauce, ample cheese and flavorful sausage. (I had the sausage variety, there are others).
I have one beef…er pork…about the pie. The sausage bits in pretty small, and other “Chicago style” pies feature a slab of sausage covering the entire pie, crust to crust. As a sausage lover, I like that.
So the sausage bits on an Uno aren’t a deal killer for me.
The Uno frozen division also makes a more traditional round thinner crust. Their USDA inspected factory in Brockton MA is pictured below.
UNO Deep Dish Pizza Review
Up in the front of WalMart, near the deli counter is a supply of ‘fresh’ (not frozen) take and bake pizzas. WalMart has been expanding the choices in these pies, and all of them are a great value compared to most frozen pies and nearly any pizzeria. They now have a “flatbread” with pepperoni slices and chunks, as well as mini-balls of real mozzarella. As it’s not frozen, it doesn’t take long in the oven, 10-12 minutes.
Instructions call for putting it on a baking sheet, which works to the detriment of creating a crisp crust, but it’s an awkward size and shape, so I understand why they suggest this method.
I liked it, except for a not crisp crust which could be rectified. The “fresh” mozzarella is great and I think the manufacturer (Chicago area “Great Kitchens“) (subsidiary of a Swiss company) uses a different grade and type of pepperoni, it’s extremely flavorful.
It’s less than $4.
Also, up near the take and bakes, you’ll find these packs of pizza dough (below) for a buck, if you want to make one at home. Or you can throw the ball into a bread pan, let it rise a couple hours, bake 35 minutes at 350 and voila, fresh loaf. Easy. Nice. If you want to have a fun kids party, get several of the balls, divide into thirds each, let the kids pound out their own crusts and have bowls of healthy toppings for them to slap on their own pies!
WalMart Flatbread Review
Working on this site, there are two things I can consistently depend on Trader Joes and sister company ALDI for – and that’s a lack of information. Whenever I drop them a query about a particular product, to keep you informed, all I get is <crickets>.
One time I heard from one of the PR firms who dutifully didn’t answer a single question I had but sent me a puff piece on the company that actually had less information than there is on the company’s website. Sigh.
There’s some personal irony here, as once upon a time I was at a dinner party and seated next to one of the original founders for Trader Joes, and he was more than happy to answer any questions I posed.
Which brings us to today’s review:
Trader Joe’s Wood Fired Naples Style Uncured Pepperoni Pizza
I was motivated to try this because I have enjoyed a couple of other TJ’s pizzas in the past, which I wrote about here and here. Those I liked, because they were both imported, one from France, one from Italy, and I wondered aloud why US frozen pizzas couldn’t be as good? My second motivation was TJ’s ad for this pizza in its flyer, in which it states that they worked with their favorite Italian crust maker and had the crusts sent over to their favorite US toppings company for completion.
According to the USDA number on the package, the “toppings company” is Nation Pizza, a contract manufacturer in Schaumburg, IL, who also makes many of the frozen pies for ALDI. This only adds to my confusion as the actual product packaging doesn’t say anything about the crust being shipped over from Italy. Oh well.
It’s completely pre-baked, so it doesn’t take long in the oven, the 15 ouncer take about ten minutes at 450. The crust is thin, but not cracker thin, and “puffy” around the rim, with a nice flake for a period of time when consumed just after baking. Not so much on day 2. Good, ample cheese, and the sauce reflects a very pure tomato base.
I’ve never understood the appeal of “uncured” processed meats, except for people that think they are doing something healthy by skipping the usual preservatives. There is certainly no difference in the taste of TJs pepperoni and any other, you can trust me on this, I have probably consumed a couple of tons of pepperoni in my lifetime.
It’s a pretty good pie, but won’t be on my regular rotation list unless it is heavily discounted in the future.
Trader Joes Frozen Pizza Review
40 years ago, it was called “Bill’s,” and it was in the same location. Hasn’t changed much, same counter, same booths, now fairly worn, the faux leather brittle with age. The home-spun murals of scenes of Italy on the walls are fading.
But would the pizza hold up? Did we love it because it was great? Or because at the time, it was the only show in town?
My sophomore roommate was a guy from Chicago named Joe Szabo. Nice guy. Talented artist. Wanted to grow up to be a famous talented artist. Hope he made it.
Most college roommates experience the “either / or” phenomena, meaning that it’s pretty normal that one roommate has some money, and the other doesn’t. The cycle reverses on a regular basis.
In our dorm room, whoever had the money had the power to dictate toppings: Joe always got ground beef and diced onion; for me it was Italian sausage and sliced green olives. Neither of us minded the other’s selection.
There were a couple of great things about rooming with Joe. He had a car. And a very tasty morsel of a girlfriend. In a college dorm room, it’s hard not to become somewhat “familiar” with everything that goes on and Sara was, well (swoon).
One night Joe let me use his car (unheard of) so he and Sara could have a special “moment”. He flipped me a sawbuck, too, and said “go have a ‘za’, and take your time.
I started off down College Avenue, it was winter, there were patches of ice, I was very careful with Joe’s pride, a green Beetle. I stopped at the RR crossing for a slow moving freight, minding my own business, anticipating the ‘za, when WHAM! I got re-ended. As you probably know, the Beetle has the engine in the back, so a whack can cause serious damage.
No one was hurt, someone summoned the police, who informed me the drunk driver who just plowed into my roommate’s car was “so and so’s son”, and there was never, ever anything going to come of it.
And nothing did. I got a pizza all by myself, Joe and Sara had their special moment, and if Joe was ever pissed about the accident, he never let on.
So nearly 40 years later, I show up at Basil’s, order a medium of (my) sausage and green olive, and (Joe’s) ground beef and onion, to compare and contrast as it were, to see if this is great pizza, or just a glorified memory.
I did notice a couple things while the dude is making the pie, things that (for me) are critical for a good pie: 1) sliced cheese, not shredded, and 2) bulk sausage, pinched by hand, in nice sized pieces.
The old Baker’s Pride ovens had lost some oomph, it would take a full 15 minutes to bake, with the requisite occasional door opening, and paddle spin.
I took my hot pies back to my motel room. I tried one, then the other. Then the first, then the other. They were superb. Great melted cheese that clings to the crust, a cracker like crust, a big of tang to the sauce, and quality toppings.
Could I eat two mediums all by myself? Nah. But 40 years ago I could.
Basils Pizza Review